RCI-VG.004.1278.001
Southwestern Rice and Black Bean Salad
.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyadvanced
Ingredients
- cooked long-grain white or brown rice2 cups
- fresh cooked or canned drained corn kernels1 1/2 cups
- -oz. can black beans15 unitrinsed and drained
- scallions4 unitchopped
- tomatoes2 largediced
- cucumber1 mediumdiced
- jalapeño pepper1 largeseeded and minced (optional)
- 2 unit
- 1 unit
- 2 unit
- 2 tsp
- 1 tsp
- 1/2 tsp
- 1/2 tsp
Method
1
Combine cooked rice, corn kernels, and drained black beans in a large mixing bowl.
2
Chop scallions, dice tomatoes, dice cucumber, and mince jalapeño pepper (if using); add all to the bowl with the rice mixture.
3
In a small bowl, whisk together vegetable oil, lime juice, chopped cilantro, oregano, cumin, freshly ground pepper, and salt until well combined.
4
Pour the dressing over the rice and vegetable mixture, then toss thoroughly until all ingredients are evenly coated and distributed.
5
Let the salad rest at room temperature for at least 10 minutes to allow the flavors to meld together, then taste and adjust seasoning as needed.
6
Serve at room temperature or chilled, depending on preference.